Smoked Bourbon Cherry Ice Cream

the Smoking Gun®

Natural smoke flavor infuser

the Smoking Gun®

Smoked Bourbon Cherry Ice CreamPrep 20 minutes + churning / Cook 30 minutesStart custard the day before churning.

Serves 8–10

3 cups (420g) cherries (pitted & halved, soak cherries the night before), substitute with thawed frozen cherries if fresh not available2oz (60ml) bourbon2 cups (480ml) whole milk1M cups (400ml) heavy cream6 egg yolks (145g)1L cups (300g) sugarPinch of salt1 tablespoon (15g) butter1 tablespoon lemon juicePinch of apple wood chips

Method1. Soak cherries in bourbon overnight. Strain,

keep liquid.2. In a medium sauce pan, heat milk and cream

until just steaming. 3. Whisk together egg yolks, M of the sugar

and a pinch of salt in a separate bowl. Add hot milk and cream to whisked eggs in a slow steady stream, whisking continuously. Add the custard mixture back into the sauce pan on medium heat. Bring custard to 170°F/76°C, stirring constantly, or until the custard coats the back of a wooden spoon (takes up to 20 minutes). Strain custard into a large bowl and cover with plastic wrap.

4. Add apple wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the custard. Seal the plastic wrap.

5. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse in the refrigerator for 5–10 minutes. Repeat smoking process one more time, stirring custard between each smoking session.

6. Refrigerate custard mixture overnight. 7. Melt butter in a large frying pan on medium

heat. Add cherries and sauté until softened, about 8 minutes. Add bourbon and cook on medium high heat for 2 minutes to cook off alcohol. Add remaining sugar and lemon juice. Continue cooking on medium heat for an additional 5–8 minutes, crushing cherries to release juices. Strain liquid from cherry mixture. Place both cherry juice and cherries into refrigerator.

8. Churn chilled custard in the Breville Smart Scoop Ice Cream Maker, following manufacturer’s instructions.

9. Add cherries and cherry liquid to ice cream machine 1 minute before ice cream has finished to get a marbling effect. Freeze mixture in a freezer-safe container to harden.

Note:This recipe is from Jordan Roots, US Masterchef/Season 4 contestant.

Smoked Chili Jam

the Smoking Gun®

Natural smoke flavor infuser

the Smoking Gun®

Smoked Chili JamPrep 15 minutes / Cook 65 minutes

Makes 1L cups (320ml)

2 medium red chilies (100g), roughly chopped2 cloves garlic, chopped2” (5cm) piece ginger, peeled and sliced4 tomatoes (1 pound/450g), roughly chopped ½ cup (120ml) white wine vinegar ½ cup (100g) sugar¼ teaspoon ground cloves¼ teaspoon ground nutmeg2 teaspoons fish sauceSalt, to tastePinch of hickory wood chips

Method1. Place chilies, garlic and ginger in the bowl of

a food processor and blend until combined. 2. Transfer to a medium size saucepan with

tomatoes, vinegar, sugar, spices and fish sauce and bring to a boil over high heat. Reduce heat to low and cook for 45–50 minutes or until beginning to look sticky. Continue to cook for 10–15 minutes, stirring occasionally to prevent it sticking. Season.

3. Transfer to a clean jar and cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the jam. Seal the plastic wrap. Turn the smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the jar is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes. Repeat smoking process one more time, stirring jam between each smoking session. Seal tightly with lid . Leave to cool completely.

4. Can be kept in the refrigerator for 2–3 weeks.

Serving suggestion:1. Toss 4.5 pounds (2kg) chicken wings in

2 tablespoons of olive oil. Season with salt and pepper.

2. Preheat oven to 350°F/180°C and cook chicken wings for 35–40 minutes or until golden.

3. Serve wings with sweet chili jam.

Tip: For an even smokier flavor, smoke chicken wings just before serving.

Smoked Roasted Garlic Aioli

the Smoking Gun®

Natural smoke flavor infuser

the Smoking Gun®

Smoked Roasted Garlic AioliPrep 10 minutes / Cook 25–30 minutes

Makes 1 cup (240ml)

1 whole garlic bulb1 tablespoon olive oilSalt and pepper to taste2 egg yolks1 teaspoon Dijon mustardO cup (180ml) extra virgin olive oil2 tablespoons lemon juicePinch of hickory wood chips

Method1. Preheat oven to 350°F/180°C.2. Place garlic on a 4” (10cm) square of

aluminium foil, drizzle with olive oil and season with salt and pepper. Wrap to enclose garlic.

3. Cook in oven for 25–30 minutes or until softened.

4. Squeeze roasted garlic from each individual clove. Set aside.

5. To make aioli, place egg yolks and mustard in the bowl of a small food processor and blend quickly to combine. With the machine on low, slowly pour in the oil in a thin steady stream until the mixture thickens. Add the garlic and lemon juice until just combined. Season.

6. Put aioli into a bowl and cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the aioli. Seal the plastic wrap.

7. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the container is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes. Repeat process one more time for a smokier flavor, stirring aioli between each session. Cover and refrigerate until needed.

8. Serve with fries.

Smoked Butter

the Smoking Gun®

Natural smoke flavor infuser

the Smoking Gun®

Smoked Chili Butter Prep 10 minutes

Makes 6oz (170g)

4oz (115g) butter, softened2 cloves garlic, chopped4 large green chilies (60g), deseeded and roughly chopped2 tablespoons chopped cilantroZest of 1 limeSalt, to tastePinch of hickory wood chips

Smoked Tomato Butter Prep 10 minutes

Makes 6oz (170g)

4oz (115g) butter, softenedL cup (50g) sun-dried tomatoes, drained¼ cup (30g) toasted pine nuts2 tablespoons chopped basilSalt, to tastePinch of apple wood chips

Method1. Place butter, tomatoes, pine nuts, basil in

the bowl of a food processor and blend until chopped and combined. Season.

2. Repeat steps 2 and 3 from “Smoked Chili Butter” recipe.

Smoked Anchovy Butter Prep 10 minutes

Makes 6oz (170g)

4oz (115g) butter, softened.7oz (20g) anchovies, drainedZest of ½ lemon2 tablespoons chopped parsleySea salt to tastePinch of hickory wood chips

Method1. Place butter, anchovies, zest and parsley in

the bowl of a food processor and blend until chopped and combined. Season.

2. Repeat steps 2 and 3 from “Smoked Chili Butter” recipe.

Method1. Melt a pat of butter in a frying pan over

medium heat. Add garlic and chilies and cook until softened. Place in the bowl of a food processor along with remaining ingredients and blend until chopped and combined. Season.

2. Put butter in a bowl and cover with plastic wrap. Add a pinch wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the butter. Seal the plastic wrap. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.

3. Cut an 11” (30cm) square of baking paper, place butter in the centre and roll into a log. Twist the ends to seal. Butter will keep in the refrigerator for 2 weeks.

Smoking in the Side Car

the Smoking Gun®

Natural smoke flavor infuser

the Smoking Gun®

Smoking in the Side CarPrep 10 minutes

Serves 1

2oz (60ml) cognac.75oz (23ml) Cointreau .75oz (23ml) lemon juice .25oz (10ml) simple syrup ½ cup ice cubesPinch of cracked black pepperPinch of hickory wood chipsSugar, to garnishPinch of apple wood chips

Method1. For the smoked sugar, put sugar in a bowl

and cover with plastic wrap. Add apple wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the sugar. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes, shaking sugar occasionally.

2. Meanwhile, chill a cocktail glass. Just before serving dip the edges of the glass into the smoked sugar. Set aside.

3. For the cocktail, combine both alcohols, lemon juice, simple syrup and ice in a cocktail shaker. Add wood chips and pepper to the burn chamber of the Breville Smoking Gun. Place hose in cocktail shaker with the opening sitting above the liquid and and cover partially with the lid. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the shaker fills with a dense smoke. Remove hose and cover with the lid. Gently swirl or shake the cocktail.

4. Strain into the chilled glass. Serve immediately.

Smoky Bloody Mary with Celery Heart & Smoked Bacon

the Smoking Gun®

Natural smoke flavor infuser

the Smoking Gun®

Smoky Bloody Mary with Celery Heart & Smoked Bacon

Prep 5 minutes / Cook 20 minutes

Serves 2

Smoked Bacon2 slices baconPinch of hickory wood chips

Smoky Bloody Mary1 cup (240ml) tomato juice½ cup (120ml) vodka1 tablespoon lemon juice¼ teaspoon Tabasco sauce1 teaspoon Worcestershire sauce½ teaspoon celery salt½ cup ice cubesCelery heart and smoked bacon, to serveBlack pepper, to servePinch of apple wood chips

Method1. Preheat oven to 350°F/180°C.2. Place bacon on a wire rack inside a

roasting tray.3. Cook bacon for 10–15 minutes or until brown

and crisp. 4. Cool for 5 minutes on the rack then place into

a container lined with parchment paper or paper towels.

5. Cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the bacon. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until container is filled with a dense smoke. Remove hose and close lid tightly Let infuse for 3 minutes.

6. For the Smoky Bloody Mary, combine tomato juice, vodka, lemon juice, Tabasco sauce, Worcestershire sauce and celery salt in a cocktail shaker with ice.

7. Add apple wood chips to the burn chamber of the Breville Smoking Gun. Place hose in cocktail shaker with the opening sitting above the liquid and and cover partially with the lid. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the shaker is filled with a dense smoke. Remove hose and cover with the lid. Vigorously shake cocktail for 10 seconds.

8. Pour into glasses and serve with black pepper, celery heart and smoked bacon.

Crunchy Smoked Chicken Breast with Jalapeno Aioli

the Smoking Gun®

Natural smoke flavor infuser

the Smoking Gun®

Crunchy Smoked Chicken Breast with Jalapeno Aioli

Prep 10 minutes + marinating overnight / Cook 6–10 minutes

Serves 4

Chicken2 x 8oz (225g) boneless, skinless chicken breasts, cut in half lengthways1 cup (240ml) buttermilk1 cup (250ml) vegetable oil, for shallow frying1 cup (120g) all-purpose flour1 teaspoon baking powder1 teaspoon cayenne pepper1 teaspoon smoked paprika1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon saltPinch of hickory wood chips

Jalapeno Aioli¼ cup (60g) aioli (see “Smoked Roasted Garlic Aioli” recipe)1 tablespoon sliced jalapenos, chopped

To serve4 butter lettuce leaves 4 slices cheddar cheesePickle slices4 brioche or hamburger buns, cut in half

Method1. Place chicken and buttermilk in a bowl.

Cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the liquid. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds or until vessel is filled with a dense smoke. Remove hose and reseal plastic wrap. Refrigerate overnight.

2. To make jalapeno aioli, place aioli and jalapenos in a small bowl and mix to combine. Season. Cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the aioli. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.

3. Line a baking tray with paper towels and set aside.

4. Heat oil in a deep frying pan until it reaches 350°F/180°C, or if you add a wooden spoon to the oil the oil will start to bubble.

5. Place flour, baking powder, cayenne pepper, smoked paprika, onion powder and garlic powder in a large bowl and mix to combine. Drain the chicken from the buttermilk, dredge in flour mixture and cook in batches for 3–5 minutes, turning occasionally or until crisp and chicken is cooked through. Place chicken on lined baking tray.

6. Spread the base of the buns with smoked jalapeno aioli. Top with crisp chicken, butter lettuce, cheese, and pickles.

Tip: Jalapeno aioli can be kept in the refrigerator for up to 2 weeks.

Smoked Maple Pecan Tart with Ricotta Cream

the Smoking Gun®

Natural smoke flavor infuser

the Smoking Gun®

Smoked Maple Pecan Tart with Ricotta Cream

Prep 20 minutes + 50 minutes to rest pastry / Cook 55–60 minutes

Serves 8

Pastry1M cups (200g) all-purpose flour2 tablespoons sugar4oz (115g) unsalted butter, chopped1 egg yolk2–3 tablespoons ice water1 cup (200g) brown sugar1 cup (240ml) heavy cream¼ cup (30g) all-purpose flour, siftedO cup (180ml) maple syrup 2 cups (200g) pecans

Ricotta cream1 cup (240g) ricotta½ cup (60g) powdered sugar1 teaspoon ground cinnamonPinch of apple wood chips

Method1. Lightly oil a 9” (2m) round tart pan with a

removable bottom. 2. To make pastry, put flour, sugar and butter

in the bowl of a food processor. Process until mixture resembles fine bread crumbs. With motor running, add egg yolk and enough water until mixture starts to form a ball. Turn out and shape into disc. Wrap in plastic wrap and refrigerate for 20 minutes.

3. Preheat oven to 350°F/180°C. Roll out pastry between two sheets of baking paper until V” (3mm) thick and large enough to line base and sides of prepared tart pan. Press pastry into pan, trimming off any overhang. Refrigerate for 30 minutes.

4. Prick base all over with a fork. Line with parchment paper. Fill with baking weights. Cook on bottom shelf in oven for 10 minutes. Remove paper and beans. Return to oven. Cook for 10–12 minutes or until lightly golden. Cool completely.

5. Place brown sugar, cream, flour and ¼ cup maple syrup in a medium size bowl and whisk until smooth.

6. Sprinkle nuts across the tart base and pour filling over the nuts to cover evenly. Bake tart for 30–35 minutes or until just set. Allow to cool completely.

7. Stir together ricotta, powdered sugar and cinnamon in a medium bowl. Cover bowl with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the ricotta. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds or until the bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.

8. Place remaining maple syrup in a small pitcher. Cover container with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the liquid. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the pitcher is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes, occasionally swirling the syrup.

9. Serve tart with ricotta cream and drizzle with smoked maple syrup.

Tip: To save time, you can use a prepared store-bought tart shell instead of making your own.

Smoked Pork Ribs with Coleslaw

the Smoking Gun®

Natural smoke flavor infuser

the Smoking Gun®

Smoked Pork Ribs with Coleslaw Prep 30 minutes / Cook 90 minutes

Serves 4

Marinade1 tablespoon olive oil1 small yellow onion, finely chopped2 garlic cloves, crushed1 cup (240ml) whiskey 1 tablespoon smoked paprika1 tablespoon brown sugar2 tablespoons Worcestershire sauce1 (15oz) can diced tomatoesPinch of hickory wood chips4.5lb (2kg) pork ribs

Coleslaw½ white cabbage (400g), trimmed and finely shredded½ green apple (100g), cored and julienned 2 green onions, finely julienned¼ cup (60g) smoked aioli (see “Smoked Roasted Garlic Aioli” recipe)Salt and pepper, to taste 1 teaspoon black sesame seeds, to garnish

Method1. Preheat oven to 325°F/160°C.2. For the marinade, heat oil in a medium

saucepan over medium heat. Add onion and garlic and cook, stirring, for 2–3 minutes or until onion has softened. Add whiskey and bring to a boil. Add smoked paprika, brown sugar, Worcestershire sauce and diced tomatoes and continue to cook for 15–20 minutes or until thickened. Cool. Pulse in a blender until smooth.

3. Place ribs on a baking tray, brush with half of the marinade, cover with foil and cook for 1 hour or until tender.

4. Put remaining marinade into a small bowl and cover with plastic wrap.

5. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the marinade. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes. Refrigerate until ready to use.

6. Preheat oven to 400°F/200°C. Remove foil from ribs and brown ribs in the oven for a further 30 minutes, brushing regularly with marinade.

7. For a smokier flavor, place ribs brushed with marinade in a baking tray and cover with foil and smoke again before serving.

8. For the coleslaw, combine all ingredients except sesame seeds in a bowl and season. Garnish with black sesame seeds and serve with the ribs.